The climate of the Jerez region is perfect! It is the sunniest area in mainland Europe (with some 300 days of sunshine per year) and has ideal rainfall for wine production. The main soil type is “albariza”, rich in calcium carbonate and easily recognised by its white surface.
For the production of Sherry only 3 grape varieties are permitted under the Control Board Regulations. All are white and, coincidently, the best adapted to the area, climate and soil – Palomino, Pedro Ximenez and Moscatel – grafted upon phylloxera resistant rootstock.
Sandeman Sherry wines are produced in the Jerez area and later aged in the traditional «bodegas» of Jerez de la Frontera.
Upon arrival and partial de-stemming the juice is extracted. It ferments totally and the wines, obtained from Palomino grapes, are completely dry. The beginning of Sherry is a dry white wine. However, in the particular case of sweet wines (Pedro Ximénez and Moscatel grapes), fermentation is either stopped naturally or cut short by adding wine alcohol to the must, thus neutralizing the yeast and stopping fermentation while retaining the grape’s natural sweetness. Sherry is aged in oak casks and its ageing, biological and oxidative, is basically determined by the alcohol level.